The latest research from the prestifious National Institutes of Health in Maryland, said there has been an ‘over-estimation of the benefits of replacing saturated fat with vegetable oils,’ that are rich in linoleic acid - a type of omega 6 polyunsaturated fat .

Omega 6 polyunsaturated fat has long been regarded as key to helping lower the risk of heart disease and is found in a range of cooking oils such as corn, sunflower, grape seed, rapeseed, poppyseed, corn and sesame oils, as well as nuts and seeds.

It is also found in some spreads, such as Flora, made by Unilever.

In the new study, experts analysed several trials, including the Minnesota Coronary Experiment (MCE), which followed 9,423 participants from state mental hospitals and a nursing home from 1973.

During the trial, one group of people replaced their saturated fat intake with linoleic acid from corn oil and corn oil polyunsaturated margarine.

Vegetable oil is unlikely to healthier than saturated fat, according to a new study Credit:
Alamy /Alamy

This compared with the control group, where people had diets high in saturated fat, including butter and common margarines.

The team found that while those on corn oil had a "significant reduction" in cholesterol levels, they experienced a higher rate of death.

There was also "no evidence of benefit" in terms of heart disease or risk of heart attack.

The vilification of saturated fats dates back to the 1950s when research suggested a link between high dietary saturated fat intake and deaths from heart disease.

Nevertheless the research stuck and since the 1970s most public health organisations have advised people to cut down on fat.

Writing in the British Medical Journal (BMJ), medical investigator Dr Christopher Ramsden said: “Available evidence from randomised controlled trials shows that replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

In an editorial, Lennert Veerman, senior lecturer at the University of Queensland, said: “The benefits of choosing polyunsaturated fat over saturated fat seem a little less certain than we thought.”

Jeremy Pearson, associate medical director at the British Heart Foundation (BHF), said: "We know that having too much cholesterol in your blood can increase your risk of cardiovascular disease, including heart attack and stroke, which is why managing our cholesterol level is crucial.

"This is an interesting study which shows that decreasing your intake of saturated fat can have a positive impact in helping lower cholesterol.

"However, more research and longer studies are needed to assess whether or not eating less saturated fat can reduce your risk of cardiovascular death."

Caroline Jary, director of spreads at Unilever, which makes Flora, said: "Overwhelming evidence gathered over the past five decades confirms that reducing intake of animal fats such as from bacon and butter, and replacing them with oils and fats from plants, like those found in our spreads, contribute significantly to heart health.”

Dr Alison Tedstone, chief nutritionist at Public Health England, said: "The evidence shows that eating too much saturated fat raises your cholesterol levels, increasing your risk of heart disease. We are all eating too much saturated fat; 15 per cent more than the maximum recommended amount. This can mean too many calories leading to weight gain and obesity.”

"The authors call for an in-depth review of the latest evidence on saturated fats and health and the Scientific Advisory Committee on Nutrition (SACN) is doing just that. SACN will publish a draft report in 2017."